AND…..

AND…..

I love the word “AND”. It is so uplifting and full of hope. AND means there is more! More is usually better than less. Here’s a zen doodle I did to celebrate AND! I hope you like it AND come back to see more. I thought it would be cute as a Maternity Pullover top. What do you think?  Mommy AND baby Or maybe on a coffee mug? Coffee AND...
Revamp Your Cooler for Outdoor Parties!

Revamp Your Cooler for Outdoor Parties!

My hubbie and I are about to buy a new house and it’s got a basement that is ripe for converting to our new entertainment room. It has a garage door opening to it and we’re already hard at work designing that new space. I also wanted to make an ice chest/cooler like one I had seen that converted an old refrigerator into a cooler.  During my search for it again, I stumbled on one that I like even better.  Probably because it seems like it will be WAY easier to do. I like that!  Instead of using an old refrigerator, it uses an old cooler. You just build a frame around it and put legs on it and that’s it. Okay, it’s just a bit more involved than that, but the results are great!   I found this at Killer B Design and there’s a great tutorial to show you just how to do it. I think I’m going to tackle this project once we get moved into the new space. I can hardly wait!! If I actually end up doing this, I’ll post my photos. ...
How To Make Your Own Almond Milk

How To Make Your Own Almond Milk

Well, lately I’ve been trying to eat more healthy. I like a good smoothie from time to time so I can gulp down a whole bunch of veggies and fruits real quick without having to do any cooking. Sometimes I use fresh organic apple juice as my base (when I want it to be sweet). Other times I prefer a “milk” base. I use almond milk for that. The store bought ones are fine (but a bit pricey). I decided to make my own. Making your own almond milk isn’t anything new. I actually don’t have any idea how almond milk is commercially prepared, but here’s my take on my own almond milk. It was really easy, but just a bit time consuming. (A fact that I didn’t entertain when I got up at my regular time and thought I could do it before work.) Lesson learned.First off, you need to soak the almonds in water overnight in the refrigerator. That part means you have to pre-plan to make it.  Just put that in the refrigerator over night and the following morning, pour off the water that was in the cup. Rinse off the almonds and then throw them and new (filtered) water into a blender. Blend away!  Then strain the liquid and voila’ – Almond Milk! If you want to add anything to it such as vanilla or some kind of sweetner, add it in after you’ve strained it. I added a little bit of vanilla extract to mine because it makes my smoothie taste better. Without anything added, it pretty much tastes just like almonds.The details:Soak one cup raw...
Bleeding Heart Zen Doodle

Bleeding Heart Zen Doodle

Wow. What do you suppose is going on in my personal life to draw out this zen doodle in me?  Lol. (Yep, I just said “Lol”).  My personal life is just hunky-dorie, so I think it was that episode of Teen Wolf I watched that must have crept into my subconscious!  Anyhoo, without further ado, here it is....
Homemade Cream of Mushroom Soup

Homemade Cream of Mushroom Soup

All this extended and bitter cold weather always has me in the mood for comfort food. I made this Cream of Mushroom soup recently. You have no idea how comforting this was! I got the recipe from food.com. It was so delicious! I made a few tweaks to their recipe and mine is shown below the photo. Here’s how I made my version: Ingredients 8 ounces fresh mushrooms , chopped 2 tablespoons onions, chopped 1 -2 garlic clove, minced 4 tablespoons butter (seaparated) 2 -4 tablespoons flour ( separated) 2 cups chicken broth (separated) 2 tablespoons white wine 1 cup heavy whipping cream 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon nutmeg 1. Melt the butter in a large frying pan. Add the onions, garlic, mushrooms, white wine and about 1/4 c. of the chicken broth. Cover with a lid and cook on medium heat for about 5 minutes then cut the heat down to low and cook for about 10 more minutes. Don’t skimp on the cooking time. The mushrooms will really add more flavor to the liquid if allowed to ‘stew’ for awhile.2.Start your roux while the mushrooms are simmering. Melt 2 tablespoons butter and stir in 2-3 tablespoons flour. Stir continuously until it is slightly golden. Do this for at least 7-10 minutes. (If you stop too soon, the soup will taste like flour.) Gradually add in the rest of the chicken broth. Adding the broth slowly keeps the mixture smooth, lump-free and thick. The mushrooms should be ready to add to this mixture by the time the roux is done cooking, so add them on in.3. Put 1 tablespoon of flour in a small...